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The menu from Michael Voltaggio, Top Chef alum and chef at L.A.’s Ink restaurant

John Dewar & Sons

When the invite arrived for an evening at Soho House Chicago that included a one-of-a-kind experience pairing rare and unreleased single-malt whiskys across the John Dewar & Sons portfolio with a customized five-course menu from Michael Voltaggio, the Top Chef alum and chef of L.A.’s popular Ink restaurant, well, we didn’t hesitate. Or, as the company’s Brand Ambassador Gabriel Cardarella put it, “We didn’t want to do just a simple tasting event.” It most certainly wasn’t. Our favorite? Branzino with a sea urchin-whisky sauce paired with Aultmore 12-year-old single-malt Scotch whisky. –Lisa ShamesPhotos by Daniel Kelleghan